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Even when cold, this dish tastes great, and any extra will be just as good – if not better – the next day. It’s a pretty easy-going dish; to add a little bite, choose a goat’s cheese spiked with peppercorns.

Preparation time:
15 minutes

Cooking time:
60 minutes

Total time:
1 hour 15 minutes

Serves:
4

Ingredients

300g cooked chickpeas, drained

100g soft goat's cheese, crumbled

2 tbsp pumpkin seeds

500g Peeled and cubed butternut squash

6 garlic cloves, unpeeled

5 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp clear honey

4 thyme sprigs

1 tsp cumin seeds

300g Quinoa, soaked in cold water for 20 minutes

700ml vegetable or chicken stock

2 tbsp sherry vinegar

Method

Preheat the oven to 190C/gas 5. In a roasting tin, toss the squash cubes and garlic cloves with 2 tbsp oil, the soy sauce, honey, 3 thyme sprigs and the cumin seeds. Cook for about 35 minutes, turning halfway through, until the cubes are soft but still holding their shape.

Meanwhile, drain and rinse the quinoa in a sieve. Transfer to a saucepan, cover with the stock and bring to the boil over a medium heat. Turn the heat down and simmer for 25 minutes, stirring occasionally, until all the stock has been absorbed.

Mash 2 roasted garlic cloves into the remaining oil and the sherry vinegar, discarding the papery skins. Season and
add to the squash with the chickpeas.

Combine the roast vegetable mixture with the quinoa and top with the crumbled goat’s cheese, the pumpkin seeds and a few
reserved thyme leaves.